| abstract |
A soybean protein that without any soybean odor and nasty aftertastes, such as acerbity and astringency, is refreshing and ensures excellent flavor, and that when used in a protein beverage, etc., excels in powder dispersion and dissolution at the time of dissolving operation and is free of roughness thereof, realizing excellent throat feeling. There is provided a process for producing a soybean protein, characterized by adding an Mg compound to a soybean protein slurry or solution, heating the thus neutralized solution and adding a protease thereto, thereby carrying out hydrolysis of the protein. |